Step #1 Sift the two flours into a large bowl & add the salt.
Step #2 Slowly pour in the water & mix into the flour to make a fairly soft dough; add more water if necessary.
Step #3 Knead to make the dough pliable.
Step #4 Wet your hands & knead the dough again; this binds the flours together thoroughly & makes the dough extra smooth.
Step #5 Wrap in foil wrap & put in a cool place for 30 mins.
Step #6 Divide the dough into twelve to fourteen balls & roll each one on a floured surface to a circle about 5 inches in diameter.
Step #7 Heat a heavy based frying pan or griddle on a medium heat.
Step #8 Cook the bread circles, one at a time on the hot griddle or frying pan for 1 min.
Step #9 When small bubbles start appearing on the surface of the bread, flip the circle over.
Step #10 Cook the second side for about 30 seconds, until the bread slides off the pan easily.
Step #11 If cooking on gas, hold the chappati over the gas flame; the side which was cooked first should be over the flame; this will make it puff up.
Step #12 If cooking on an electric or soild burner, simply press the side that was cooked first hard with a folded kitchen towel; this will puff it up slightly.
Step #13 Place the cooked circles in a folded napkin & put onto a plate or into a bread basket to keep warm while you cook the remainder.
Step #14 Serve with hot melted ghee or butter brushed over one side of the chappati.
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